Lv1
30 积分 2024-11-17 加入
Functional and thermal behaviors of heat-moisture treated elephant foot yam starch
20天前
已完结
Formation of bigels as solid fat replacers: Impact of oleogel/hydrogel ratio and cassava starch content on the structure and physicochemical properties
1个月前
已完结
Yeast protein as a sustainable fat replacer in reduced-fat mayonnaise: Impact on rheological properties, emulsion stability, and microstructure
2个月前
已完结
Tailoring curdlan microgel properties via thermal pretreatment: From gel fracture behavior to fat replacement in low-fat mayonnaise
5个月前
已完结
Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths
7个月前
已完结
Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain
7个月前
已完结
Mechanistic effects of starch-lipid complexes formation on oat starch digestibility during roasting process
8个月前
已完结
Mechanistic effects of starch-lipid complexes formation on oat starch digestibility during roasting process
9个月前
已完结
Development and Textural Property Regulation of Pickering Type Bigel‐Based Low‐Fat Spread
9个月前
已完结
Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions
9个月前
已完结
皖公网安备34019202002308
